Seperate the egg whites from the yolks and keep aside. Mix all the ingredients together with the egg yolks in a large bowl. Preheat the oven to 180oC. Place the egg whites and salt in a large, clean, dry mixing bowl. Use an electric mixer or electric hand beaters to whisk the egg whites at the highest speed until stiff peaks are formed (the whites should be all cloudy and foamy at this stage – meringue). Add the meringue into the mixture with the rest of the ingredients and mix very gently so it won’t collapse. Butter or oil lightly a cake form (oblong, 25cm) and pour the mixture in it. Bake for about 30 – 35 minutes. Gently insert a toothpick or wooden skewer in the center of the cake. If it comes out clean or with a few small crumbs on it, the cake is done. If not, place it back in the oven for another 3-4 minutes. When it’s ready, take out of the oven and place on a wire rack to cool. Then, run a butter knife around the pan edges to loosen the sides. Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake. Cut in slices and serve.

Tip:

You may use self-rising flour instead of all purpose flour but in that case you don’t have to add the baking powder in the mixture.

You may also add 1 teaspoon of dry thyme, one teaspoon of fresh basil (finely chopped) and 2-3 spring onions (finely chopped) to give a little more of “Mediterranenan” flavor to your cake.

It's very important not to over-whisk the whites – this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid.

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